Menus of Change Presenters

Many of the nation’s top chefs and restaurant operators, nutrition researchers, sustainable business entrepreneurs, policy makers, and environmental experts have presented at Menus of Change since the first conference in 2013.

Given the ongoing government public health guidance around the COVID-19 pandemic, we have decided to cancel the in-person Menus of Change Leadership Summit, originally scheduled for June 17-19 in Hyde Park, NY.

Please see below for confirmed presenters for the 2020 summit. We are truly grateful for their interest and hope to feature them and their work in our online content in the near future. Download a list of presenter bios here.

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Dan Altschuler Malek
Managing Partner, Unovis & New Crop Capital (Orinda, CA)

Nancy Andrade, MPA
Health Scientist, Center for Disease Control (Atlanta, GA)

Allison Aubrey
Food and Health Correspondent, NPR News (Washington, DC)

Derek Azevedo
Executive Vice President, Bowles Farming Company (Gustine, CA)

Frank Bailey '92
Executive Chef, Boston College Dining (Boston, MA)

Brad Barnes '87, CMC, CCA, AAC
Director of CIA Consulting and Industry Programs, The Culinary Institute of America (Hyde Park, NY)

Kim Bartley
Senior Advisor, White Castle Systems Inc. (Columbus, OH)

Jackie Bertoldo, MPH, RDN
Assistant Director of Food Choice Architecture and Nutrition, R&DE Stanford Dining (Stanford, CA)

Sara Bleich, PhD
Professor of Public Health Policy, Harvard T.H. Chan School of Public Health (Boston, MA)

Deanne Brandstetter, MBA, RD
Vice President of Nutrition and Wellness for Compass Group, The Americas (Rye Brook, NY)

Terri Brownlee
Director of Nutrition and Wellness, Bon Appetit Management Company (Cary, NC)

Cory Carman
CEO, Carman Ranch (Wallowa, OR)

Alex Ceribelli ’19
Sous Chef, Menus of Change Kitchen at The Culinary Institute of America (Hyde Park, NY)

Shirley Cheng, MS, CHE
Professor of Culinary Arts at The Culinary Institute of America (Hyde Park, NY)

Kate Cox
Editor, The Counter (New York, NY)

Greg Drescher
Vice President of Strategic Initiatives and Industry Leadership at The Culinary Institute of America (Sacramento, CA)

​Linda Femling
Food Service Director, Americas at Google Food (Kirkland, WA)

​Kathleen Finlay
President, Glynwood Center for Regional Food & Farming (Cold Spring, NY)

Joel Gamoran ’08
Author and Executive Director, Ready for Seconds (Seattle, WA)

Tom Gumpel '86
President, MDJ Baking and Chef/Owner, Daily Bird Restaurant (Sarasota, FL)

Dana Gunders
Author and Interim Executive Director, ReFED (Truckee, CA)

Michael Hamm
C.S. Mott Professor of Sustainable Agriculture, Michigan State University (East Lansing, MI)

Chavanne Hanson, MPH, RD
Vice Chair, Menus of Change Business Leadership Council; Food Choice Architecture and Nutrition Manager, Google Food (Mountain View, CA)

David Havelick
Sustainability Manager, Office of Sustainability at Harvard University (Boston, MA)

Cathy Jörin, MBA
Director, The Food Business School, The Culinary Institute of America (Napa, CA)

David Katz, MD, MPH
Founding Director, Yale-Griffin Prevention Research Center (Hamden, CT)

Michael Kaufman
Chair, Menus of Change Business Leadership Council; Partner, Astor Group; and Visiting Lecturer, Harvard Business School (Chappaqua, NY)

Brian Kaywork '02
Lecturing Instructor of American Bounty Restaurant, The Culinary Institute of America (Hyde Park, NY)

John Kotcher, PhD
Research Assistant Professor at Center for Climate Change Communication, George Mason University (Fairfax, VA)

Tanuja Kulkarni
Food Standards Coordinator at Bureau of Chronic Disease Prevention, New York City Department of Health and Mental Hygiene (New York, NY)

Amy Kull, MA
Founder, Marin Restorative Communications (Marin County, CA)

Rosa M. Lamuela-Raventós
Associate Professor and Director of INSA, University of Barcelona (Barcelona, Spain)

Kate Mackenzie
Director, Mayor’s Office of Food Policy at New York City Mayor’s Office (New York, NY)

Bruce Mattel '80, CHE
Senior Associate Dean of Food Production, The Culinary Institute of America (Hyde Park, NY)

Anne E. McBride, PhD
Deputy Director, Torribera Mediterranean Center (Barcelona, Spain)

Nanna Meyer, PhD, RD
Associate Professor of Human Physiology and Nutrition, University of Colorado, Colorado Springs (Colorado Springs, CO)

Katherine Miller
Vice President of Impact, James Beard Foundation (New York, NY)

Marie Molde, RD, MBA
Account Executive for Client Solutions, Datassential (Chicago, IL)

Rob Morasco
Senior Director of Culinary Development, North America at Sodexo, USA (Ashburn, VA)

Anthony Myint
Co-Founder of The Perennial, Mission Chinese Food, Commonwealth, and Zero Foodprint (San Francisco, CA)

Mai Nguyen
Owner, Farmer Mai (Upper Lake, CA)

Tara Parker-Pope
Reporter, New York Times (New York, NY)

Taylor Reid
Assistant Professor, School of Liberal Arts and Food Studies, The Culinary Institute of America (Hyde Park, NY)

Allison Righter, MSPH, RDN
Lecturing Instructor in Culinary Science at The Culinary Institute of America (Hyde Park, NY)

Emma Sirois
National Program Director of the Healthy Food in Health Care, Health Care without Harm (Portland, OR)

Michael Sperling, PhD
Vice President of Academic Affairs, The Culinary Institute of America (Hyde Park, NY)

Eve Turow Paul
Journalist and Advisor (Brooklyn, NY)

Scott Uehlein '85
Vice President of Product Innovation and Development, Sonic Drive-In (Oklahoma City, OK)

Zak Weston
Food Service Analyst, Good Food Institute (Lansing, MI)

Walter Willett, MD, DrPH
Chair, Menus of Change Scientific and Technical Advisory Council; Professor of Epidemiology and Nutrition; Past Chairman, Department of Nutrition, Harvard T. H. Chan School of Public Health; and Professor of Medicine, Harvard Medical School (Boston, MA)

Michelle Wood
Director, Sodium Reduction in Communities Program, Los Angeles County Department of Public Health (Los Angeles, CA)

Judith Zethof
Senior Marketing Director, Americas at Unilever Food Solutions (Englewood Cliffs, NJ)

Yong Zhao
CEO and Founder, Junzi Kitchen (New York, NY)